scholarly journals The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Risa Nofiani ◽  
Novi Maulidi Syahmurdiandi ◽  
Puji Ardiningsih
Keyword(s):  
Crude Protein ◽  
Anaerobic Bacteria ◽  
Sensory Properties ◽  
Chilli Pepper ◽  
Titratable Acid ◽  
Amino Acid Nitrogen ◽  
Brown Colour ◽  
Criterion Score ◽  
Pepper Powder ◽  
Observation Times

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

scholarly journals Fast, easy, cheap, robust and safe method of analysis of Sudan dyes in chilli pepper powder

Heliyon ◽  
2020 ◽  
Vol 6 (10) ◽  
pp. e05243
Author(s):  
Joseph Kweku Adjei ◽  
Vigil Ahormegah ◽  
Alex Kissi Boateng ◽  
Harry Kwaku Megbenu ◽  
Samuel Owusu
Keyword(s):  
Sudan Dyes ◽  
Chilli Pepper ◽  
Safe Method ◽  
Pepper Powder

scholarly journals Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

2017 ◽  
Vol 37 (1) ◽  
pp. 38-43 ◽  
Author(s):  
Su-Jung Yeon ◽  
Ji-Han Kim ◽  
Go-Eun Hong ◽  
Woojoon Park ◽  
Soo-Ki Kim ◽  
...  
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Pepper Powder

scholarly journals Effect of singeing methods on carcass qualities and sensory properties of red Sokoto buck muscle

2018 ◽  
Vol 34 (4) ◽  
pp. 443-453
Author(s):  
Ani Ugochukwu ◽  
Jiya Zhiri ◽  
Ocheme Boniface
Keyword(s):  
Crude Protein ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Hot Water ◽  
Carcass Quality ◽  
Mineral Contents ◽  
University Of Technology ◽  
Sensory Parameters ◽  
Meat Samples ◽  
Physical And Chemical

An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Research laboratory, Federal University of Technology Minna. The buck carcasses were randomly allocated to four singeing methods of hot water, firewood, rubber tyre and kerosene singeing after slaughter. Data were collected on the sensory parameters, mineral composition, physical and chemical properties and proximate composition. Singeing methods significantly (P<0.05) affects the crude protein and fat contents of the meat samples with crude protein significantly (P<0.05) higher in rubber tyre (31.53%) singed carcasses. While the fat content were significantly (P<0.05) higher in hot water (5.80%) singed carcasses. The mineral contents differs significantly (P<0.05) among singeing methods. The pH and thermal shortening were significantly (P<0.05) higher in buck carcasses singed with kerosene (6.75 and 35.35 respectively). Methods of singeing had significant effect on the carcass quality and sensory properties of meat samples. It was therefore concluded that hot water be used to remove hairs in slaughtered goat carcasses, as this will reduce to practicable level cross contamination of meat during processing. The use of firewood, tyre and kerosene should be total discouraged in meat processing and the public should be educated about the health implication of consuming animal carcasses singed with these methods.

scholarly journals The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

2021 ◽  
pp. 112-120
Author(s):  
Aris Sri Widati ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Happy Nursyam
Keyword(s):  
Crude Protein ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Water Holding ◽  
Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

scholarly journals Carbohydrate and acid composition of Finnish berries

1972 ◽  
Vol 44 (2) ◽  
pp. 68-75
Author(s):  
Maija-Liisa Salo ◽  
Kaija Suomi
Keyword(s):  
Acid Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Sugar Content ◽  
Considerable Proportion ◽  
Total Acidity ◽  
Total Acid ◽  
Organic Salts ◽  
Titratable Acid ◽  
Seed Content

The study comprised six wild and seven cultivated berries grown in Finland, one imported berry and the rhubarb. The samples were analysed for sugars, starch, hemicellulose polysaccharides, cellulose, crude lignin, titratable and total acidity and organic salts, crude protein, crude fat and ash. Five berry species were furthermore analysed for the amount and composition of seeds. The sugar content of the berries is some 35—55 per cent of the dry matter, hemicellulose plus cellulose is 10—20 per cent, and crude lignin 3—10 per cent. A considerable proportion of the last two groups occurs in the seeds. The total amount of plant acids varies within a range of 10—20 per cent, and 10—30 per cent of the acids is in the form of salts. Titratable acid amounts to some 70—90 per cent of the total acid content. Seed content and the composition of seeds varies greatly. In some berries seeds account for one-quarter of the dry matter, and seeds may have a fat content that is nearly 30 per cent of the dry matter.

Effect of Radio Frequency Low Pressure Cold Plasma on Total Phenol, Antioxidant Activity and Colour Degradation Kinetics of Red Chilli Pepper Powder

2021 ◽  
Vol 58 (03) ◽  
pp. 241-249
Author(s):  
Sasireka Rajendran ◽  
George Amponsah Annor ◽  
Mallikarjunan Kumar ◽  
Ganapathy Shunmugam
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Radio Frequency ◽  
Plasma Treatment ◽  
Cold Plasma ◽  
Degradation Kinetics ◽  
Quality Parameters ◽  
Total Phenol ◽  
Chilli Pepper ◽  
Pepper Powder

The study was aimed to analyse the effect of low pressure cold plasma treatment [operated at 60.8 kPa on the quality parameters of red chilli pepper powder (RCPP)]. The experiments were conducted at two radio frequency power levels (60 W, 120 W) over a time range from 0 to 10 min. Total phenols, antioxidant activity, colour, and moisture content were determined. Results showed that radio frequency operating power and treatment time had significant negative effects (p < 0.05) on the quality parameters analysed. Cold plasma treatment reduced the redness, total phenol content, moisture content, and increased the antioxidant activity of the RCPP. Changes in the quality of the treated samples, especially the colour degradation were significant after 4 min of treatment. Degradation kinetics was determined for parameters studied to ascertain their order of reaction during cold plasma treatment. The order of reaction was decided from best fit models with the highest R2 , minimum bias, and error sum of squares. Total phenol followed a zero-order, whereas antioxidant activity and colour followed first-order reactions. The study explored the possibilities and impact of using cold plasma for powdered food materials.

scholarly journals Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P &lt; 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P &lt; 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

2019 ◽  
Vol 23 (2) ◽  
pp. 147-156 ◽  
Author(s):  
Abiodun Victor Ikujenlola ◽  
Esther Abiodun Adurotoye ◽  
Hezekiah Adekanmi Adeniran
Keyword(s):  
Crude Protein ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Lactobacillus Delbrueckii ◽  
African Yam Bean ◽  
Sensory Parameters

Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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